Everyone knows green vegetables are healthy, and I have a whole recipe category for broccoli so you can tell it’s one of my favorite green veggies And even though there are endless options for Low-Carb Breakfast Casseroles on this blog, this easy Low-Carb Broccoli Cheese Breakfast Casserole is still one of the breakfast casseroles I make most often.

It’s adapted from a much-loved broccoli and cheese casserole my Grandma Denny used to make. Grandma’s version was a richer dish with more cheese, mayo, and cracker crumbs, but the idea of a casserole with broccoli, cheese, and eggs is still a keeper. The original version of this recipe made a huge broccoli and cheese breakfast casserole that made 8-12 servings, but now I’m much more likely to make the smaller version you see here. I’m partial to the three cheeses I use in the recipe, but you can substitute the same amount of any types of cheese that you prefer.

I love to eat this with a dollop of sour cream, and if you like the idea of an all-in-one breakfast dish, this recipe is a great one to try out on the family. Leftovers of Low-Carb Broccoli Cheese Breakfast Casserole will keep in the fridge for several days, and can be reheated in the microwave, and this is a classic breakfast idea that might also become one of your favorites as well.

How to Make Low-Carb Broccoli Cheese Breakfast Casserole:

(This is just a summary of the steps; scroll down for complete printable recipe including nutritional information.)

Start by cutting broccoli into small flowerets, then blanch in boiling salted water for a few minutes and drain.

Layer the cooked broccoli in the bottom of a glass casserole dish that you’ve misted with olive oil or sprayed with non-stick spray.

Sprinkle the cheese on top of the broccoli, trying to get an even layer so there is cheese all through the dish.

Mix together eggs, cream (milk, or half and half), and Spike Seasoning (affiliate link) and pour over the broccoli cheese mixture. I like to stir with a fork and make sure everything is evenly distributed. (Using the cream, milk, or half and half is probably optional; I don’t always use it these days.)

Bake at 375 degrees for about 25 minutes, or until top is slightly browned and eggs puff up slightly.

When it’s done the casserole will puff up slightly, sometimes even above the edge of the pan, but after it sits for a few minutes it will sink back down.

Serve hot, with sour cream to add at the table if desired.

This can be kept in the fridge and reheated for breakfast all week long!

Pour eggs over broccoli-cheese, then use a fork to gently stir so that broccoli and cheeses are evenly distributed throughout the eggs.

Bake at 375 degrees for about 25 minutes, or until top is slightly browned and eggs puff up slightly.

Serve hot, with sour cream if desired.

This will keep in the fridge for several days and can be reheated in the microwave or in a hot frying pan.

Notes

You can read more here about Spike Seasoning if you're not familiar with it; use any all purpose seasoning mix you have. You can use 3/4 cup of any cheese, and use more cheese if you prefer! Sometimes I skip adding the cream, half and half, or milk, your choice on that!

This recipe was created by Kalyn, with memories of Grandma Denny's Broccoli Cheese Casserole. You can find the original version that makes 8-12 servings here.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This breakfast casserole would be perfect for any low-carb or Low-Glycemic eating plan. For the South Beach Diet, low-fat cheese is recommended.

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HI Kalyn! I've been a big fan of your site for a while now – thanks for your hard work. I recently tried making this casserole and it is just delicious. I couldn't believe it but it truly taste great left over as well! Thanks! Liz

LOVE LOVE LOVE your blog thanks so much. Looking forward to trying many of your recipes. A question about freezing the broccoli, egg and cheese breakfast casserole. Do you cook it then freeze it or freeze it raw? It would be great to cook it and freeze it. Thanks in advance DEB~

Hi Kalyn, Love this recipe. I added a chopped red pepper and used feta cheese and some parmesan instead of the shredded cheese. Next time I'm going to add some chopped ham. My hubby has been eating for lunch. Reheats nicely and is hearty.

Hi Kalyn, Thanks for this recipe! Been trying to add more warm breakfasts into my routine so that my TCM practitioner can stop going on and on about how detrimental cold breakfast is. At only 25 minutes, I can easily pop this in the oven and then get ready for the day and enjoy afterward. Thanks!